Click here to visit the EUFIC Homepage
Food Safety & Quality
Food Technology
Food Risk Communication
Nutrition
Health & Lifestyle
Diet-Related Diseases
Consumer Insights
Food for thought
EU initiatives
In the spotlight
Energy Balance

This website is certified by Health On the Net Foundation. Click to verify. This site complies with the Health on the Net Foundation Code for trustworthy health information:
verify here.



Understanding food

Science Briefs

Researchers from Aarhus University, Denmark, and the European Food Information Council (EUFIC) have analysed socio-demographic and attitudinal determinants of nutrition knowledge of food shoppers from six European countries: UK, Sweden, France, Germany, Poland, and Hungary. Main findings include social grade, country of residence and age to directly influence participants’ nutrition knowledge. Furthermore, older people, women and respondents of a higher socio-economic status showed a more active interest in healthy eating. The use of expert sources (physicians, dieticians and health associations) had only a small effect on how low or high the measured nutrition knowledge of participants in this study was.
Regular coffee drinking could lower the risk of liver cancer by up to 55%, suggests a new meta-analysis. The prevalence of liver cancer is rare in Western countries but affects considerable numbers of people in East and South East Asia.

Adding cinnamon to carbohydrate meals may slow the rise in blood sugars, claims a new study. This could be helpful for people with diabetes, or those concerned about blood sugar control.

Eating cocoa could help reduce LDL ‘bad’ cholesterol, according to a Japanese intervention study.
Researchers from Europe and Asia have joined forces to undertake an international project regarding salt reduction among the general population. By means of a cross-sectional study, perceptions, attitudes and behaviours related to salt intake were investigated in eight developed and developing countries around the world. The study revealed that participants largely underestimated their individual salt intake and they also showed difficulties in identifying the main dietary sources of salt. Respondents further contradicted themselves as they showed low interest in salt reduction while, at the same time, such behaviour (i.e. salt reduction) was perceived as healthy and important. Based on these findings, the group of researchers offers advice in developing global intervention programmes for salt reduction, including nationally tailored strategies to engage and interest consumers.
In a review published in Food Research International, researchers at University of Milan and University of Trieste analysed the findings from several studies to exploit the effectiveness of DNA barcoding as a tool for food traceability. The review also considers other applications such as quality control and detection of commercial fraud.
Researchers at Stanford University, USA conducted a systematic review of published literature to determine if organically produced foods are safer or healthier than conventionally produced foods. Overall, the published literature does not suggest health benefits from consuming organic rather than conventional foods; nevertheless, it found that consumption of organic produce may reduce exposure to pesticides and consumption of organic pork and chicken may reduce exposure to antibiotic resistant bacteria.
A new review by the European Food Information Council and Aarhus University explores how European consumers respond to health claims on food and drink products. Specific attention is given to how product- and consumer-related factors affect attitudes, understanding and purchasing behaviour.
Dietary health claims made by newspapers are founded on insufficient evidence according to research published in the journal Public Understanding of Science.
Organically produced foodstuffs are not richer in vitamins and minerals than conventionally produced foodstuffs, conclude researchers in a systematic review published in September 2009 in the American Journal of Clinical Nutrition.
First | Previous | 1 / 4 | Next | Last | Go to page GO
ABOUT EUFIC
The European Food Information Council (EUFIC) is a non-profit organisation which communicates science-based information on nutrition and health, food safety and quality, to help consumers to be better informed when choosing a well-balanced, safe and healthful diet.

Read more
This site was last updated 24/07/2014
View all search results